Roasted avocado with pea couscous, spiced kefir and lemon
Roasted avocado, pea couscous and aromatic spiced kefir combine in this sophisticated dish to create an exciting interplay of roasted aromas, freshness and spice.
- 1 ripe but firm avocado
- 500 g peas in the pod
- 1 tsp smoked sunflower oil (ready-made product, bosfood.de)
- Salt
- white pepper from the mill
- 100g cooked chickpeas
- 8 chickpeas in crispy batter (ready-made product, Turkish delicatessen)
- Butter for sautéing
- Pea shoots
- Herbs and flowers
- Gas burner (flambé torch)
- 300 g Dashi bouillon (recipe see romaine lettuce with Parmesan cream, grapefruit and parsley potatoes)
- 85 g peas (blanched or frozen)
- 25 g parsley
- Mint and coriander
- 15 g Sushi Seasoning
- 25 g green coriander oil
- Salt
- white pepper from the mill
- Zucker
- 250 g Kefir
- 2.5 g Agar-Agar
- Juice and grated zest of ½ an organic lime
- 25 g olive oil
- 1 tbsp chopped coriander
- ½ tsp Ras el Hanout
- 1 Msp Espelette Pepper
- 1 Msp Xanthan Gum (binder)
- Salt
- 200 g lemon juice
- 20 g sugar
- 2.5 g Agar-Agar
- spray bottle
- 125 g Dashi bouillon (recipe see romaine lettuce with Parmesan cream, grapefruit and parsley potatoes)
- 1 lime leaf
- ½ lemongrass stalk
- 100g medium-coarse couscous
- 85 g diced sugar snap peas
- Peanut oil for frying
- 80 g pea broth
- Peel and halve the avocado, then cut it into 8 even slices. Warm the avocado slices until lukewarm (in the oven). Shell the peas.
- For the pea broth, blend the dashi stock with the peas and herbs until smooth and creamy, then strain through a fine-mesh sieve. Stir in the sushi seasoning and coriander oil just before serving to preserve the vibrant green color. Season the broth to taste with salt, pepper, and a pinch of sugar.
- For the spiced kefir, bring the kefir and agar-agar to a boil, pour into a bowl, and let cool. Then blend until smooth in a small blender, stir in the lime juice and zest, olive oil, coriander, spices, and xanthan gum, and season with salt.
- For the lemon gel, bring the lemon juice, sugar, and agar-agar to a boil. Let the mixture cool, then blend it again until creamy in a mixer and transfer it to a squeeze bottle.
- For the pea couscous, bring the dashi stock to a boil in a saucepan with a lime leaf and finely chopped lemongrass. Place the couscous in a shallow bowl and pour the boiling stock through a sieve over it. Cover the bowl and let it sit for about 15 minutes, until the couscous has absorbed the stock.
- Sauté the diced snow peas in a little peanut oil. Stir in the pea stock, the diced snow peas, coriander and mint, and season with ras el hanout, salt and pepper.
- Toast the warm avocado slices with a kitchen torch, then brush them with smoked sunflower oil, season with salt and pepper, and place two slices on each preheated plate. Add a few dots of spiced kefir to the avocado, and dot with lemon gel. Sauté the fresh peas and chickpeas in a little butter. Arrange a spoonful of warm pea couscous and the peas between the avocado slices. Dip the herbs, blossoms, and crispy chickpeas in lemon gel and spiced kefir, pour over the pea cooking liquid, and serve.
- Boil spinach leaves in heavily salted water for about 1 minute, then plunge them into ice water.
- Squeeze the spinach well and blend it with the rapeseed oil and coriander leaves in a blender at maximum speed for about 3 minutes.
- Let the puree rest in the refrigerator for 24 hours, then pass it through a micro-sieve.
Avocado
- 500 g
1 TL
Smoked sunflower oil (ready-made product, bosfood.de)
- 100 g
pea broth
- 300 g
Dashi broth (recipe see romaine lettuce with parmesan cream, grapefruit and parsley potatoes)
- 85 g
Peas (blanched or frozen)
- 25 g
- 15 g
Sushi Seasoning
- 25 g
Spiced kefir
- 250 g
Kefir
- 2,5 g
- 25 g
1 THE
- ½ TL
Lemon gel
- 200 g
Lemon juice
- 20 g
- 2,5 g
Pea couscous
- 125 g
lime leaf
Lemongrass stalk
- 100 g
- 85 g
- 80 g
1 THE
1 TL
- ½ TL
Coriander oil
- 100 g
- 400 g
rapeseed oil
- 100 g
Recipe for
Roasted avocado, pea couscous, spiced kefir, lemon
Peel and halve the avocado, then cut it into 8 even slices. Allow the avocado to come to lukewarm temperature.
(in the oven). Shell the peas from the pods.
To make the spiced kefir, bring the kefir and agar-agar to a boil, pour into a bowl, and let cool. Then in a
Blend in a small mixer until smooth, then mix in the juice and grated zest of the lime, olive oil, coriander, spices and xanthan gum, and season with salt.
For the pea couscous, combine the dashi broth with a lime leaf and finely chopped lemongrass in a pot.
Bring to a boil. Place the couscous in a shallow bowl and pour the boiling stock through a sieve over it. Cover the bowl and let it stand for about 15 minutes, until the couscous has absorbed the stock.
Roast the warm avocado slices with a gas burner, then drizzle with smoked sunflower oil.
Brush the avocado slices with oil, season with salt and pepper, and place two slices on each preheated plate. Dot the avocado with spiced kefir and drizzle with lemon gel. Sauté the fresh peas and chickpeas in a little butter. Arrange a spoonful of warm pea couscous and the peas between the avocado slices. Dip the herbs, blossoms, and crispy chickpeas in lemon gel and spiced kefir, pour over the pea cooking liquid, and serve.